Cheese press



y 1952 R. MIOLLIS 2,604,036

, CHEESE'PRESS' Filed Nov. 9 1944 I 5 Sheets-Sheet 1 fa yrzand.A/(Ollcls fir'zzey y 1952 R. MlOLLlS 2,604,036

CHEESE PRESS Filed Nov. 9, 1944 5 Sheets-Sheet man man

unnn nu m July 22, 1952 Filed Nov. 9, 1944 R. MIOLLIS CHEESE PRESS Q 5Sheets-Sheet 3 u y 1952 R. MlOLLIS 2,604,036

CHEESE PRESS Filed Nov. 9, 1944 5 Sheets-Sheet 4 u y 1952 I R. MIOLLIS2,604,036

CHEESE PRESS Filed Nov. 9, 1944 5 Sheets-Sheet s Z f ayvzozzcZ/ZZoZ/a'skw Wm d} W JOa Patented July 22, 1952 Raymond ,Miollls, i-She'lbina,.Mo. .asslgnor to The Borden Company, L'New York, N. I, a corporatton ofNew Jersey @Application November 9, 1944, seriama scam 8 Claims. (01.100-1953) This invention relates :to a cheese ,press, and moreparticularly to a press :facilitating the handling of long cheese iorms.

One feature of :this invention is that it provides a considerablyimproved ,cheese press of the vertical type; another feature or thisinvention is that the cheese :f ormsmay be yery conveniently lifted ontoand off of the press bed; still another feature of this invention isthat the cheese forms and "cheese .therein may j be readily andconveniently handled and worked upon between successive pressings; .yetanother feature of this invention is that "various handling .steps inthe processing of the cheese Joei-n :pressed, as invertingit, rewrappingfit .and the like, may all he ponveniently performed without removal ofthe cheese or its formI-romthepress; :and yet a further feature :ofinvent-ion r-lS that .im-

proved pressing apparatus and methods permit what mightabe termedcontinuous movement-of the cheese through the pressing stages. greatlyspeeding up this phase of cheese making and considerably reducingthelabor costs gheretofore associated therewith. -=Other-.ieaturesrandadvantages ofthis invention will be apparent from the followinspecification and the drawings, in which: I d

. Figure 1 .is an end-elevationa lwiew ota particular press embodying myinvention, with-thecheese forms in place but ,without pressure as yet,being applied thereto, with onlyithe end cheese pressing arran ementbeing shown; Figure :2 is a view similar to Figure 1, outwith pressure,being applied to theecheese; Figure 3 a fragmentary enlarged detailview ofiaxpart oi the rupper por'tion of the press shown inll' ligure 2Figureeis an enlarged fragmentary detail viewoba part-of the lowerportion of the press .shown in Figure 2.; Figure 5 is a side elevationalview of the press as shownvin Figure 2,; Figure i6iisa plan view of thepress as shown in Figure 5, along the line 6-.5 of such figure,particularly illustrating the varrangement .ofthepressinmmeans; Figure31 ,is as. horizontal'sectional view along r-the line 'l--| of Figure 5;Figure-B is .-a perspective viewer hone sumer ,in the form ofrelativelysmall packages, as distinguished from the .so-call'ed processed cheese.In aprocess of the .kind which .I employ large batchesoflmilk .as tenthousand ,pounds at a ,timeare coagulatedinto cheese whichis pressed andcured in relatively largees'ize blocks which are thencut up into smallloaves or pieces which may he only .half a pound 1or a pound each. vIhave made ,a number of inventions ,in connection with apparatus andmethods Ior making natural cheese'and have had a number oi patentsissued to me thereon. :One of ,my issued paterits, No. 2,103,545 ofDecember 28., 193?. gives a full d scr iption a complete processor thekind ,in which the press there being disclosed may be arsed.Accordingly, only a rely brief description will .be given here of ,arepresentative process :and .set of inparatus ,for the completecheese-making ;process. reference heingmade to the above patent tosupplement the present disclosure in such regard.

The apparatus for the entire cheese-making process includes .as itsprincipalelements aicheese vat, a moldin vat. cheese molds or .forms, :acheese ,press, and curing, :eutting and packaging anrangements.v Thecheese at receives .a ,substantial quantity of milk ,and (certainadditives, and these are then agitated and worked until cheese curd ofthe desired type is formed, whereupon a substantial proportion of thewhey associated with such curd is drained. ;The cheese curd and.residual wheysassociated "therewithtmay then be transferred to -amolding vat where-the curd [has substantially all-of the remaining wheydrained theretrom and where some initial pressing and compacting may healone to wause Zknit tingoi the-curds. Thepartially knitcheeseiinthe Imolding =-vat may be then cut into rectangular is applied;andFigurelOwisa viewsiniilarjto'l ligblock-s of uniform size andsubstantial length, ,as extending thetull width of themold-ing Wat, andthese iblQCkS ,may then ibe -1pr.essed in t'he vmolds or forms andsubjected to pressure the press. During the pressing operation, as willThecome more apparent in the ,fuller description of the press andpressing methods, -gthe cheese ,is subjected 'to certain handli gbetween Iportions of the pressing procedure, ,Aiter the ,pressing iscompleted the blocks .are .cured "in appropriate manner, generally onshelves ,in .a ,cellar of the proper humidity and temperature, with suchbrushing, lturning, or 'the'ilike as may he appropriate. .hiter thecheese has been cured for a sufficientperiod as for example ,Zthirtydays :40! more, the jlilo6l Zis..cutIinto1oaiZes pr'bricksoIthedesired-(Size, ,and packaged. fl'he, needing [description lisfiiitendedito mommies one complete process in which my improved press and pressingmethod may be used, so that the following description of the part of thecomplete process to which this application is particularly directed maybe understood with reference to one complete cheese-making process. Myimproved pressing, methods and apparatus to which this applicatiengis'directed however, can be readily used in any type of cheese-makingprocess where pressing is employed.

Cheese presses are of two general types, vertical and horizontal. Thepress shown in this? application and that shown in my earlier Patent2,103,545 is of the verticaltype, this type hav-i'f" ing a number ofadvantages and being the most widely used commercially. I I

cheese forms containing the cheese which requires further compacting bypressure are piled in vertical columns and ipressure is applied to' Inthis type the in 'columnsbetween'the'se rigid guide means, so

that application of pressure to the top of the column would not causedislodgment of the cheeses; from the desiredjvertical columnrelationship, as by buckling of the column in the middle,or.the like.,Some form of guidemeansis essential to-n'iaintainfproper alignment ofthe forms during pressing "of -the cheese. Y

1f cheese is'to have good quality, however, th pressing cannot beperformedin a single step or operation, but should comprise a pluralityof successive pressing steps with certain handling operations of thecheese therebetween. The cheese may,--- for: example, be initiallypressed for one'ortwohours. Thenj-the pressure may be removedifthe"cheese subjected 'tocertain handling; and further pressed for anotherperiod-as overnight; The cheese may then be again sub-' jected to,certain handling and pressed fora further'period', if desired-beforebeing {moved to the fcuring cellars. *'I*h'e' handling intermediatepressing stepsfmay involve inverting the cheese within its form byremoving *the' cheese b1ock, t urning it upside down and again replacing1 it in the same 'form)-,""inverting the; cheese in its position in thevertical column th'etop cheese-in a'given column becoming the bottomcheese in the column in-the next pressing operation and vice versa).andj rewrapping-fof the cheese, or any one Many combination'of these orother handling operations associated withthe pressing steps in' making'chees'en- Heretofore the chee'se forms were removed from the press forthese handling operations, between pressing steps, td'iafvivork;tableplaced right along ide, 'th rr s' 71 96. a' nsf ea it r the desired"handling operations were performed the cheese 'forms' had to be movedback to 'thepress and repiled between the guide members for the nextpressing operation. ,This isitime consumingand' involved asubstantialproportion of the laborcosts'f'aissociatedwith'cheesegmaking." h e Webbe I e e P ess-e a m t oof handh g .cln'ee'se"tl erejo'n which greatly .re-' 2% I c it m aridbo, 1st inyglvedin ha dling cheese between pressing" steps while retained space for the handling of the cheese forms. *Withia press of the kindshown in the accompanying drawings, the cheese forms may be readil' hasbeen provided in the desired location, the

press' provides guide ,means preventing dislod'gment or buokling' of,the column during pressing," but this guide means-' 'may be moved out ofthe way at-the end ojf 'the'firstpressing' step so that the cheese maybehandled and repiled rapidly and without a-hindra'nce, right on thepressjby' workmen standing on each side of the-press; Moreover, thecheese may go through sucee'ssive'pre'ssing and handlingstages uponsuccessive portions of the press, so that-now cheese may be continuously(at'-'appropriateperiods, of course) moved-onto; one end "of the pressand completely'pressed' cheese moved off the other end of thepressl- Thepressing methods here being disclosed areclaimed in my co-pend ving-division'al applicationserial No. 694,728, filed head supportingmeans- September 4, 1946, which" issued as Patent No. 2,492,878 onDecember 27*; 1949;

In the particular embodiment of my inven-' tion illustrated intheaccompanying drawings, a press is-shown-comprising 'a' lower base orbottom portionA and-an upper or-top portion B. The base, asmay beseen-from reference to Figures 1 and 7, may compriseaibottomframework oftransverse members um and 'l-0b' and longitudinal members l lcd,supportedatan appropriate height from the floor, as fifteen inches, by asupporting frameworkwhich may comprise legs l2 and braces I3, Thelowermost cheese form's-of eac h-vertieal column'rest upon thelongitudinalmembersl r v The upper portion B 1 ess'is-hr shown(referring more p rticmariy o Figures-1 and 6) as also comprising a easerlies frame although preferably of metal in this-"ease. 'This frame maycomprise transverse m' 'ers Mdand Nb and longitudinal members "-IfSE-dI-'I-hi' framework carries the pressing means; here-shown as mechanical,and 'themeans for iheldihgf the upper ends of the guideihembers 'tebehereaiterdescribed; and the frame-i s carried by. over- I s'hown 'as}rods-16a and IE1) attached to theflce ling ll'.-W1'iile' th is overheadsupporting means is-her sh wn as an attachment to a ceiling the-' roomin which the press is used, it will-be understood that my inventioncontem'plates anyjkmd'of supporting means whereinthe support for "the lpperjportion does not rise directly from thejb'a'se portionof the press,the term f'gwerh'e' pp'ortin'g; means? hei ifi i ndegbr a rneush 'eu pfve tica .c um -sf n HQ1'60 T,- f i nfl s a e permit men 'to workoverhead horand in' pressg t e: ment'would' in g" understood that suchan arrange not be necessary unless the ceiling were incapable ofsupporting. the strain imposed by hanging one 7 or more press upperportions therefrom.

Referring now more particularly to Figure l, the pressing means for asingle vertical column of cheese forms, as that shown in Figure 1,comprises two parts designed to distribute the pressure uniformlyyacrossthe length of the cheese forms. Onepart may comprise a lever member l9ahaving one end pivotally connected to the upper framework by a link[91), and an interme-.

diate portion pivotally connected to a presser rod lBc verticallyslidable ina guide tube I9d rigidly: mounted on the upper frame. Thefoot of the presser rod [90 is adapted to press against a block in turnresting on two cleats which deliver the.

As may be best seen from Figures and 6, the sets of presser arrangementsI942 inclusive. have their levers disposed at a slight angle, as fifteenor twenty degrees, to a line transvers of the press in order that thetwo presser rods of each set. may lie in the same transverse plane. Thepressing means are shown in inoperative position in Figure 1, with thefree ends of the levers held up by any appropriate means, as the bracesI9e and 206. When it is desired to apply pressure to the cheeses thesebraces are removed and appropriate weights, as the weights I91 and 20hung on the outer ends of the levers. By pivoting the levers at thesides of the upper frame rather than in the center thereof, and byarrangin the levers angularly in the manner best shown'in Figure 6, thedesired pressing leverage may be achieved without extending the ends ofthe levers inconveniently far beyond the sides of the upper frame-Extending between the upper and lower portions of the press, and adaptedto lie between adjacent columns of cheese forms to provide guide meanstherefor during pressing, are pairs of guide members, the members 49 and.50 being shown in Figures 1 and 2 and one each of certain succeed-.

ing pairs being best seen in Figure 5, these being identified as 5.0,52, 54, and so on. The particular guide members-shown comprise 2x 2 inchpieces of wood, and they are. adapted to be related to the upper andlower portions of the press in such manner as to be very quickly andeasily placed in or removedfrom operative guiding position. Inasmuch asall of the holding arrangements are duplicates, only the holding orattach-v ment arrangement associated. with the guide member 49 will bedescribed, reference being had particularly to'Figures 3 and 4. Theupper end of the guide member 49 is adapted to be slipped between thebody portions of two bolts 49a. and 49b (see Figure 5 for the showingof'theposition of the latter) fastened in the upper frame member [51).These bolts extend transversely of the press and are preferably sospaced that the distance between the parallel body portions of thebolts. is just slightly over the width of the. upper end of the guidemember 49, so that the same may be slipped between the bolts49a and 49b,thelarger diameter of the heads of the bolts preventing the guide memberfrom coming out between the ends thereof. The'lower' end of the guidemember '49 is preferably provided with a reduced portion 48' adapted tobe received within the socket provided by a strap metalsocket member 49cnailed or otherwise permanently fastened to the bottom frame member Ila.The arrangement of successive guide members, and these lower holdingsocket members, may be wellseen by reference to Figure 7. It will bereadily apparent that the guide member 49 may be readily placed inposition by sliding its upper end be tween the bolts 49a. and 49b to aheight greater than that shown in Figure 3, then swinging the lower endin until the reduced portion 49 is directly over the socket provided bythe member 490, and dropping it therein. Similarly, a guide member maybe easily removed when desired merely by lifting up its lower'end,swinging it out, and then dropping the whole guide member down until itsupper end has pulled out from between the bolts designed to. hold theupper end in operative position during pressing.

From the foregoing description of the base and upper portions of thepress, the overhead support for the upper portion, and the guide membersand their method of attachment, it will be readily apparent that theends and any desired intermediate portion of the press can be readilycleared of guide members and will then provide a completely open spacefor unhindered handling of the cheese forms. On the other hand, when theforms have been piled in columns and are ready for pressing, the guidemeans may be quickly inserted and will then operate to hold the columnsin the desired vertical alignment during the pressing operation.

Referring now more particularly to Figures 8, 9 and 10, a singlerepresentative cheese form or mold and the manner of pressing the cheesetherein will be, briefly described. this form being identified with areference numeral different from that of any shown in Figures l-7 andhereafter described. The form shown in Figures 8-10 and being identifiedingeneral as 11 comprises a.bot tom Ha, side members 11b and 110, endmembers 11d and He (these latter being provided with handles forconvenience in. removing the forms) and a cover block Hi, the latterbeing adapted to be associated with cleats Hg-j. The side and end piecesare preferably formed in one unit and made removable from the bottompiece for'conveniencein sterilizing the forms at intervals, as explainedmore fully in my heretofore mentioned patent; and the top member 11 is arelatively thick piece adapted to telescope within the rectangularframework provided by the side and end members of the form, as shown inFigures 9 and 10. A block of partially knit cheese removed from themolding vat would be initially laid in the form, with cheese clothstherearound if desired, and then the top block 11f would be laidthereon. The cheese cloth would, as shown in Figures 9 and 10, have itsends folded across the top of the cheese block before the top member. 11was laid thereon. Figure 9 shows the parts with the cheese in the formand one block on top of the cleats, with no pressure as yet applied;while Figure 10 shows two blocks on top of the cleats and the positionof the parts as they'would be after some compacting of the cheese underpressure.

Referring now to Figures 1-7, it will be seen that the press is adaptedto hold a large number of cheese forms analogous to that just described,in vertical columns illustrated in Figures 2 and 5 as comprising sevensets of forms and associated cleats in each column, there being six setsshown in Figure 1, although it will be-understood that the number offorms in any column would'- depend-upon the relative size of the'formsas compared with the distance between the upper and lower portions ofthepress.' In the particular press'shown the forms are-about ten incheswide byfi'fty-four inches long by six inches deep, speaking in terms ofexternal dimensions. The first column of forms at the left-hand end ofthe press (speak'ingwith respect to the position of the parts as shownin Figure is here identified as Hid-g; the next column comprises theforms Hm-g; the next comprises the forms Bud-g, etc. While the amount ofcheese made in a single batch and the-number of forms in which it willbe held during pressing would depend upon the proportions desiredbetween the various apparatus, in the particular press being illustratedin Figure 5 it may be assumed that one batch of cheese coagulated in thecheese vat and molded in the molding vat would be just held by the 28forms comprising columns 18-8l inclusive, an earlier batch being justheld by the next set of forms comprising the columns 82-85, inclusive.The ease of handling and the so-called continuous type of operationwhich may be performed on my pressis best explained by assuming that twobatchesof cheese are in place on the press as illustrated in Figure 5.The left-hand batch will be just completing the first period of pressingafter itha's been brought on to the press from the molding vat. Thecheese in the second group of forms, to the right, may be considered tohave just completed its second period of pressing, and to have undergonean earlier period of pressing on the left-handside of the press and anintermediate handling operation. The cheese in the second set offorms isnow ready to undergo furtherha-ndling and to be placed in position forits final'pressingoperation. The weights asso ciated with thepressingmeans for the column 85 have been removed and the levers placedup so that this pressing means is inoperative. It is assumed that thetop'form 8511 has been lifted off the pile, that its cheese has gonethrough any desired handlingoperations and been replaced therein, andthis form -85ais shown as the bottom of a pile at the right-hand end ofthe press. The next form 85b is shownashaving been removed from thecolumn 85 and placed on a small han'- dling table '88 having a bottomportion adapted to rest on the bed of the press and an upper portionlying at a convenient height for the workmen, as about waist high. Theform 85b is placed thereon and the cover removed, whereupon the cheeseblock therein maybe lifted out of the form, rewrapped if desired, andplaced back therein upside down. The cover is then placed back inposition and the form would be placed on top of the form 85a alreadyshown in position on the right-hand column, with appropriate cleatsbetween the cover of the form 85 and the bottom of the form 85b. Thesecleats, of course, are used to enable the cover member of the lower formto be pressed down further into its form than would otherwise bepossible; and if i the cover has already'gone down into the form sodeeply that one cleat is not suflicient to provide space between the topof the side walls of the lower form and the, part of the formimmediately above it, a second row 0f cleats is laid on top of the firstrow. In any event there ispreferably half an inch to an inch spacebetween each of the forms at the beginningof any pressing operation. Thecheese is preferablyinverted both within its ownform and withreSPQct,:tQ, itgirelative position inthe vertical columns between eachpressing operation,-

although sometimes only one of these two inver-. sions is used, the terminvert being hereafter used, unless specifically qualified, in the broadsense to includeeither or both turn-over inversions or top-.to-bottom.inversions.

After the form .851) has been placed on the form a the form 850 would bepicked up from the position shown" in solid lines and placed on thehandling table-88, where it would undergo the desired handlingoperations and then be placed on top of the form 85b. This operationwould be continued until; all of the forms in the row "85 were moved tothe furthest righthand end of the press. and .piled thereon, the form859 becoming the top form. The guide members would then be placed inposition to the right of this last column and immediately to the leftthereof, the handling table 88 would be moved to the left the distanceof one row, and the guidemembers 65 and =66 would be removed from thepress. Then the column of forms 84 wouldbe similarlyworked upon, thecheeses therein being inverted, preferably also rewrapped, and a newcolumn built up in the next to the last column to the right of thepress. Guide members would be'placed in position just in front of thiscolumn, the guide members 63 and 64' would be removed, and the nextcolumn handled and repiled. When this procedure was completed thecolumns of forms 82-85 would haveundergone the desired handlingintermediate pressing operations and would be stacked in the last fourpositions to the right of the press. Then blocks would be placed on topof the cleats on .the uppermost forms of each of these columns and thepressing means rendered operative by, removing the holding meanstherefor and hanging weights on the ends of the levers.

By this time the handling table 88 will be a row or two to the right ofthe column of forms 8|. The guide members 51 and 58 would then beremoved, the handling table placed just next to the column of forms BIand this column handled and 'repiled, as for example in the positionshowncas occupied by the column of forms 84 in Figure 5. Succeedingcolumns would be handledand repiled so that the column 8| would beinverted, possibly also rewrapped, and in the position'no w occupied bythe column of forms '84; the cheese in the column of forms '80 would behandled andrepiled in the position now occupied by the. forms of thecolumn 83, etc., until all of the cheeses in the .first group of formshadbeen handled and repiled. The pressing means would then. be renderedoperative to give this group oficheeses its second pressing operation. V

Cheeses which had just beenmmolded in'the molding vat would then bewrapped and placed in'another set of forms, not shown, and' swung up.over the end of the press and piled in columns in the'positions shownas occupied by the columns 18-8], "with guide members being placedbetween adjacent columns, of course. Inasmuch as the guide members arenot in place when the new. cheese forms are being brought on to thepress; workmen .at each end of the form can conveniently swing it upover the end of the press and run it down to the desired position inwhichit is. to be piled. After the new setof forms-has been properlypiled, with guide means-between each column, the pressing means would berendered operative. The whole press might remain under pressure forarr-appropriate period, and the workmen would thenremove the guidemembers and cheese forms from the right-hand end ofthe press, takingthem to the curing cellars or'to a sal'ting, vet priorjtothe curingcellars, these forms'being readily swung off of the right-hand end oi.the press when the guide members are removed. After the forms holdingthislast batch of cheeses had lbeenremoved the handling table couldbeplaced on the press andth'e set of cheeses then in the middle of thepress inverted'and repiled inthe manner which has been described.Similarly, the cheeses at the left-hand end of the press would beinverted and repiled in the central portion. Then the empty forms wouldbe filled with cheese blocks, as soon as they were ready in the moldingtank, and placed on the left-hand end of the form. It will be readilyapparent that my pressing apparatus and method provides the type ofpressing and handling necessary for good quality natural cheese, whileat the same time minimizing the pressing space required and very greatlyreducing the time and labor cost involved in handling the cheese betweenpressing steps.

While I have shown and described a single embodiment of my invention, itis to be understood that it is capable of many modifications. Changes,therefore, in the construction and arrangement may be made withoutdeparting from the spirit and scope of the invention as disclosed in theappended claims.

I claim:

1. A cheese press of the character described,

including: a base portion adapted to carry cheese forms piled invertical columns; an upper portion including means for applying pressureto the cheese in the forms; and means extending between the columns forpreventing dislodgment of the columns of cheese forms while the cheeseis being pressed, this means being removable nonrotata-bly from the baseof the press to permit full freedom of movement of the forms in allhorizontal directions in the press during handling of the cheeses.

2. A cheese press of the character described, including: a base portionadaptedto carry cheese forms piled in vertical columns; an upper portionincluding means for applying pressure to the cheese in the forms; guidemembers between the columns of cheese forms; and means for mounting saidmembers, the mounting means being so arranged that the guide members arereadily removable by applying straight lifting force during handling ofthe cheeses.

3. A cheese press of the character described, including: a base portionadapted to carry cheese forms piled in vertical columns, the baseportion being large enough to carry sufficient forms to contain aplurality of batches of cheese and provide handling space in addition;an upper portion including means for applying pressure to the cheese inthe forms; overhead supporting means for the upper portion, saidoverhead means being so mounted as not to extend between the base andthe upper portion and providing the sole support for at least one end ofthe upper portion guide members between the cheese forms; and means formounting said guide members on the press, the mounting means being soarranged that the guide members are readily removable substantiallywithout applying torque during handling of the cheeses.

4. A cheese press of the character described,

nclu in a ba ep i na ap ed:togca r chee e forms piled in vertical columnthe :base portion being :large enough to carry, sufficient forms. tocontain a plurality of batches of cheese and provide handlingspace-inaddition; an upper. portion including means for applyingpressure to thecheese in the forms; guide members between the columns of cheeseformsandmeans for-mounting-said membersthe mounting mean v beingso arranged thatthe guidemembers are readily re.- mova-ble; substantiallyj-,without';vapplying torque during handlingof-athe-cheeses.r 1 1 5.: A cheese; pressof the character described, including: a base portion adapted to carrycheese forms piled infver'tical columns; the base portion ,being; largeenough tocarrv suificient-i'ormsto contain a plurality of batches'or".cr sesejan p'r vide, in addition, space adapted to support a movablehandling table; an upper portion including means for applying pressureto the cheese in the forms; overhead supporting means for the upperportion, said overhead means providing the sole support for at least oneend of the upper portion; guide members extending between the twoportions for guiding the columns of cheese forms and means for attachingsaid guide members to said two portions, the attachment means being soarranged that the guide members are in resting contact with the rest ofthe press and readily removable therefrom by the application ofsubstantially straight pulling force.

6. A cheese press of the character described, including: a rectangularbase portion adapted to carry rectangular cheese forms laid transverselyof the base portion and piled in vertical columns; an upper portionincluding separate means for applying pressure to the cheese in eachcolumn of forms; overhead supporting means for the upper portion, saidoverhead means providing the sole support for at least one end of theupper portion; guide members extending between the two portions betweenthe columns of cheese forms for guiding the same and means for attachingsaid guide members to said two portions, the attachment means being soarranged that the guide members are readily removable by a straightvertical pull.

'7. A cheese press of the character described, including: a rectangularbase portion adapted to carry rectangular cheese forms laid transverselyof the base portion and piled in vertical columns, the base portionbeing large enough to carry sufficient forms to contain a plurality ofbatches of cheese and provide, in addition, space adapted to support amovable handling table; an upper portion including separate means forapplying pressure to the cheese in each column of forms; overheadsupporting means for the upper portion, said overhead means providingthe sole support for at least one end of the upper portion; guidemembers extending between the two portions between the columns of cheeseforms for guiding the same and means for attaching said guide members tosaid two portions, the attachment means being so arranged that the guidemembers are readily removable.

8. A cheese press of the character described, including: a rectangularbase portion adapted to carry rectangular cheese forms laid transverselyof the base portion and iled in vertical columns, the base portion beinglarge enough to carry sufficient forms to contain a plurality of batchesof cheese and provide, in addition, space adapted to support a movablehandling table; an upper portion including separate means for applyingpres- 1 1 sure to the cheese in each column of forms; overheadsupporting means for the upper portion, said overhead means providingthe sole support for the entire upper portion; guide members extendingbetween the twoportions between the columns of oheeseforms for guidingthe same and means for attaching said guide means to said two portions,the attachment means being so arranged that the guide members arereadily removable, whereby the forms may be readily lifted on and offthe 10 base portion, and handled thereon, by workmen on opposite sidesof the base portion.

RAYMOND MIOLLIS.

REFERENCES CITED Number Re. 21,834 V H 12 UNITED-STATES PATENTS NameDate Miollis June 17, 1941 Ragan June 4, 1867 Laass Apr. 25, 1882Stecker Feb. 26, 1895 Beemster Mar. 3, 1906 Dagrand," Jan. 12, 1932Miollis Dec. 28, 1937 FOREIGN PATENTS Country Date Number SwitzerlandMay 16, 1918

